1 Pound, cut crosswise into thirds, then lengthwise into 3/8-inch strips
Cook and stir onion and garlic in margarine in 10-inch skillet over medium heat until onion is tender, about 5 minutes.
Stir in water, chicken bouillon, salt, dill weed and pepper.
Add carrots and fennel.
Heat to boiling; reduce heat.
Cover and simmer until carrots are tender, about 12 minutes.
Sprinkle with snipped parsley if desired.